Description
Delicious homemade cinnamon rolls with a rich chocolate filling and a sweet glaze.
Ingredients
Scale
- 1 cup (240 ml) milk (lukewarm, about 120-130°F)
- 2 ¼ teaspoons instant yeast
- ⅓ cup (100 g) granulated sugar (divided)
- 2 large eggs (room temperature)
- 6 Tablespoons (85 g) unsalted butter (melted and slightly cooled, not hotter than 110°F)
- 4–5 cups (480 – 600 g) all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- ½ cup (113 g, 1 stick) unsalted butter (softened to room temperature)
- ½ cup (64 g) powdered sugar
- ¼ cup (21 g) Dutch-process cocoa powder
- ½ teaspoon vanilla extract
- 4 ounces semi-sweet or bittersweet chocolate (chopped)
- 1 cup (113 g) powdered sugar (for glaze)
- ¼ cup (21 g) Dutch cocoa powder (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- 3–4 Tablespoons milk (or heavy cream)
Instructions
- Proof yeast: In your stand mixer or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
- Make dough: In the bowl of your stand mixer with a paddle attachment, add in the eggs and melted butter and stir to combine. Then add the rest of the sugar, flour, and salt, and stir to combine until a shaggy dough comes together.
- Knead the dough: Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Let the dough rise: Lightly grease a large bowl and place dough into the bowl, turning once to coat. Cover and let rise until doubled in size, about 1 to 1.5 hours.
- Prepare pan: Grease a 9×13 baking pan with non-stick spray or butter.
- Make filling: In a mixing bowl, beat together the softened butter, powdered sugar, cocoa powder, and vanilla until combined. It should be a spreadable paste.
- Roll out the dough: Turn the dough out onto a lightly floured surface and roll into an 18×12-inch rectangle.
- Spread filling: Spread the filling mixture on the dough, leaving about a ½-inch border at the top long edge. Sprinkle with chopped chocolate, pressing down lightly.
- Cut rolls: Starting on the long edge with filling, roll up the dough tightly into a log and pinch to seal. Cut the log into 12 equal rolls.
- Let rise: Place rolls in the pan spiral side up and cover. Let rise in a warm, draft-free place for 45 minutes until puffy.
- Bake rolls: Preheat the oven to 350°F (177°C) near the end of the second rise. Bake for 30-35 minutes until golden brown.
- Make glaze: In a small bowl, whisk together powdered sugar, cocoa powder, vanilla, and milk. Adjust consistency with more milk if needed. Spread on top of the cooled rolls.
Notes
- Ensure the milk is not too hot when combined with yeast.
- Do not over-knead the dough or it may become dense.
- The rolls can be stored in an airtight container for a few days.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg